Artistic. Delicious. Local. Third generation chocolatier.
We strive to make beautiful, handmade chocolates and confections that are unlike any chocolates you’ve seen before.
We believe that high-quality ingredients are essential to creating wonderful chocolates and confections. We source our premium chocolate from producers in San Francisco and France. We use premium ingredients with no preservatives or artificial flavors, and each chocolate is handmade by Ruth.
We believe in the power of locally sourcing as many of our ingredients as possible. We source our dairy from Rosehill Dairy, our honey from Slide Ridge Honey, and use a local distributor for our chocolate.
Our philosophy is that our chocolates and toffee must be the best tasting, freshest, and most visually exciting confections available. Otherwise, what’s the point?
Chocolot was founded in 2008 by Ruth Kendrick, Ryan Kendrick and Brett Smith in Ogden, Utah.
Ruth Kendrick has been making candy and various chocolates for more than 50 years. She is a second-generation chocolatier, having learned at her mother’s (Pauline H. Atkinson) side. Ruth and Pauline co-authored HP Books Candymaking, including their favorite recipes and helpful hints. Ruth has taught many classes in candymaking throughout the country.
Ruth has been a guest presenter on a Trans-Atlantic Chocolate Cruise, and has appeared on the Food Network with Bobby Flay and Al Roker. Her personal philosophy is that her candy must be the best tasting, freshest, and most visually exciting chocolates available. She is passionate about her confections and hopes you enjoy them.